This is a sort of copy-cat recipe of the BK classic chicken sandwich, which is a lightly breaded, pepper-forward, minced patty made from mostly white meat. I like them with fresh onion, mustard, lettuce, pickles, tomatoes, and mayonnaise. The goal is something with a few layers of crunch, some bite, and a good kick of savoury fatty goodness.
Mechanic
Baking soda raises the pH of the ground chicken, keeping it tender and juicy through a hot fry, the same trick as velveting in Chinese cooking. The double dip through a flour dredge and a loose cornstarch batter before the breadcrumbs is what builds the layered, extra-crunchy shell the BK original is known for.
Patties
- 800g ground chicken (breast/rib meat and some fat)
- 32g water (4%)
- 10g salt (1.25%)
- 5g sugar (0.625%)
- 2g baking soda (0.25%)
- 4g MSG (0.5%)
- 2g spices (0.25%): white pepper, granulated garlic
Dissolve the salt, sugar, baking soda, and MSG in the water, then mix thoroughly into the ground chicken along with the spices.
Form into patties about 1–2 cm wider than the buns you plan to use; this batch makes about 9 patties at ~90g each. Rest on lightly oiled parchment in the refrigerator (or freezer) for 20 minutes, or up to a few hours.
Breading
Dredge
- 50g flour
- 1g black pepper
- 1g onion powder
- 1g garlic powder
Batter
- 100g water
- 50g cornstarch
- 2g salt
Breadcrumbs
- 100g breadcrumbs
Combine the flour, pepper, onion powder, and garlic powder for the dredge. Separately, combine the water, cornstarch, and salt into a loose batter.
Dredge each patty in the flour mixture, dip into the batter, let the excess drip off, then roll in breadcrumbs until maximally covered. Let sit for 10–20 minutes.
Shallow fry in oil at 175–190°C (350–375°F) until both sides are deep golden and the centre reads 70°C (158°F). The last minutes of frying count toward the safety hold, so 70°C is enough for a patty this size; see Food safety: time and temperature. Cook to 74°C (165°F) for vulnerable guests.
Build your sandwich
Per sandwich:
- 1 bun
- Mayonnaise
- Lettuce, tomato
Toast the cut sides of the buns in a dry non-stick pan over medium heat until golden. Be proud of them. Spread a generous amount of mayonnaise on the buns and dress.
Variations
Panko: skip the batter and bread the patties the standard way, dredged in flour, dipped in beaten egg, and rolled in panko.
Classic: mayo with lettuce. Chicken in the middle.
The Bruce: mayo with lettuce and tomato (top), extra pickles and onions, chicken, and a good amount of mustard.
Swiss: mayo, lettuce and tomato (top), Swiss cheese, ham, chicken, mustard, and pickle.
Italian parm: mayo, lettuce and tomato (top), mozzarella, Parmesan, chicken, and marinara.
Rancher-style: mayo, lettuce and tomato (top), cheddar, onions, chicken, BBQ sauce.